Smoked Salmon Frittata
This Smoked Salmon Frittata is a high-protein, herb-packed brunch recipe made with smoked wild salmon, fresh goat cheese, dill, and chives. Ready in less than 40 minutes and tasted great cold for meal prep all week.
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A good smoked salmon frittata sits in rare company, and this one has been tested dozens of times to get the texture exactly right. The result is light, custardy, and set all the way through without going rubbery. It’s built around SeaBear Smoked Wild Salmon, fresh dill and chives, and crumbled goat cheese that melts into creamy little pockets throughout the egg base. The best part is that it’s ready in less than 40 minutes from start to finish.
I’ve been cooking with SeaBear as one of their brand ambassadors for a while now, and this frittata went through several rounds of testing before I landed on the version here. The stovetop-to-oven method is the key. A couple of minutes on the burner before the skillet goes into the oven is what gives you that custardy texture rather than a dense, fully baked result.
This has become a go-to for breakfast meal prep in my house. I make it on Sunday and enjoy it cold throughout the week.
Ingredients You’ll Need
- Smoked salmon — I used a 6-ounce package of SeaBear’s smoked wild salmon. It’s hot smoked, so the texture is flaky rather than silky. Any good flaky smoked salmon will work here.
- Eggs — Ten large eggs give you a light, custardy base without being too dense.
- Whole milk — Keeps the egg mixture light. See the tips below for a high-protein cottage cheese swap.
- Fresh goat cheese — Crumbled right into the egg mixture, it melts into creamy little pockets throughout.
- Shallot — Softer and more refined than onion, and it cooks down quickly.
- Fresh dill and chives — Don’t skip the fresh herbs. They make a real difference and complement the salmon perfectly.
- Salt and pepper — Kosher salt and freshly ground black pepper season the egg mixture.
How to Make Smoked Salmon Frittata
Start by whisking the eggs, then adding whole milk in a large bowl until fully combined. You want the mixture smooth with no streaks of yolk. Add the crumbled goat cheese, chives, dill, salt, and pepper and stir to combine. Fold in the flaked salmon. Set aside.
Heat olive oil in a 10-inch ovenproof skillet over medium-low heat. Add the diced shallot and cook for 3 to 4 minutes until soft and translucent. Pour in the egg mixture and gently stir to distribute everything evenly. Let it cook on the stovetop for about two minutes. The edges should begin to set while the center stays loose.
Transfer the skillet to a 350 degree oven and bake for 20 to 22 minutes, until the top is set, the frittata has puffed slightly, and a toothpick inserted in the center comes out clean. Rest for five minutes before slicing.
Salmon Frittata Recipe Tips
- Use an ovenproof skillet. A 10-inch ovenproof skillet works best. It goes straight from stovetop to oven without any fuss. No transferring and no extra dishes.
- Don’t skip the stovetop start. This is the step that separates a good frittata from a great one. Letting the egg mixture set for a couple of minutes on the burner before transferring to the oven gives you a better, more cohesive texture. It also cuts down on the overall cook time and ensures ingredients are more evenly distributed throughout the frittata.
- Let it rest. Five minutes out of the oven before slicing makes a noticeable difference. The frittata finishes setting, and you get clean slices rather than a runny center.
- Boost the protein. Swap the milk for 1 cup of full-fat cottage cheese blended smooth with the eggs. The texture stays creamy and the flavor is nearly identical, boosting this already high-protein frittata even further.
- Storage. Bring leftovers to room temperature and store covered in the refrigerator for up to a week. It reheats well and is just as good cold.
Serving Suggestions
This frittata pairs well alongside a simple green salad for a complete brunch plate, or with make-ahead breakfast potatoes if you’re feeding a crowd. If you love a good frittata, my Asparagus Frittata is another great one for spring and summer brunches.
Smoked Salmon Frittata
Ingredients
- 1 large shallot, sliced
- 2 tablespoons olive oil
- 10 eggs
- 1 cup whole milk
- 4 ounces fresh goat cheese, crumbled
- 6 ounces SeaBear Smoked Wild Salmon, chopped or flaked
- 2 tablespoons fresh chives, chopped
- ¼ cup fresh dill, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs. Add the whole milk and whisk vigorously until fully combined. Stir in the smoked salmon, goat cheese, chives, dill, salt, and pepper. Set aside.
- In a 10-inch ovenproof skillet, heat olive oil over medium-low heat. Add sliced shallot and cook until soft and translucent, about 3 to 4 minutes.
- Pour the egg mixture into the skillet. Gently stir everything together for even distribution, cooking for about 2 minutes on the stovetop. Transfer to the center of the oven and bake for 20 to 22 minutes, until the frittata is set, puffed, and a toothpick inserted in the center comes out clean.
- Let the frittata rest for 5 minutes. Slice and serve. Store leftovers covered in the refrigerator for up to a week.
Notes
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